Gingerbread Haus Series 7

Royal Icing

made from Confectioner's (powdered) Sugar 10X, Meringue Powder (aka Albumen Powder or powdered egg whites) - follow recipe directions on the powder container OR make from scratch:

1 egg white
1 1/2 cups 10X sugar
1/2 teaspoon Cream of Tartar

SIFT the dry ingredients together. Whip egg white until frothy, gradually add the dry ingredients and continue to beat until it becomes a smooth, creamy texture with a glossy white color. (About 7 to 12 minutes) It will hold peaks when the beater is lifted.
Fill decorating bag. Cover the bowl with a damp towel to delay the icing setting too fast.

I picked this shot because the water cup made a natural fish-eye of the words Meringue Powder.